Description
These Truly Crunchy Roast Potatoes deliver an irresistible golden-brown crust with a fluffy, soft interior. Using semolina to rough up the potatoes before roasting in hot safflower oil ensures an ultra-crisp texture that’s perfect for any roast dinner or as a standalone side dish. Achieve the perfect crunch with minimal fuss using an oven roasting method.
Ingredients
Scale
Potatoes
- 3 lb / 1.5 kg potatoes, peeled and cut into large 6cm/2.2″ pieces
Seasoning & Coating
- 2 tbsp semolina (best substitute is polenta)
- 2 tsp salt (increase to 3 tsp if preferred saltier)
Cooking Oil
- 2/3 cup / 165 ml safflower oil
Instructions
- Preheat oven and heat oil: Pour the safflower oil into a metal or cast iron baking dish and place it inside the oven. Preheat the oven to its highest temperature setting, ideally 250°C/480°F fan forced.
- Prepare the potatoes: Boil a large pot of water. Peel and cut the potatoes into large pieces approximately 6cm (2.2 inches) wide.
- Parboil the potatoes: Boil the cut potatoes in the boiling water for 10 minutes until slightly tender. Drain the water and return the potatoes to the pot.
- Rough up potatoes: Sprinkle semolina and salt over the potatoes in the pot. Clamp the lid tightly and shake the pot vigorously 5 times to roughen the edges of the potatoes, enhancing crispiness. Leave the lid on and set aside.
- Test the oil temperature: By this time, the oil should be hot. Test by dropping a small piece of potato into the oil; it should sizzle immediately.
- Add potatoes to hot oil: Carefully pour the potatoes into the hot oil (beware of splashes). Quickly toss the potatoes in the oil using an egg flip or spatula, then spread them evenly in the pan.
- Roast the potatoes: Reduce the oven temperature to 220°C/425°F and roast the potatoes for approximately 50 minutes to 1 hour 15 minutes. Turn the potatoes once during cooking. The potatoes are done when they are golden brown with some browned edges and a crunchy texture.
- Serve: Serve immediately for the best crunch. These potatoes stay crispy for about 30 minutes but re-crisp well if reheated in the oven at 220°C/425°F for 15 minutes from room temperature, or 20 minutes if refrigerated.
Notes
- Use a metal or cast iron baking dish for best heat conduction and crispiness.
- Semolina can be substituted with polenta if unavailable, both help create a crunchy surface.
- Salt quantity can be adjusted based on your preference for saltiness.
- Cut potatoes into large pieces for optimal texture; smaller pieces may become too soft or break apart.
- Cooking times may vary depending on oven performance; watch for golden brown color and crunch as indicators.
- These roast potatoes will stay crispy for about 30 minutes after cooking but are best served immediately.
- Reheating in a hot oven helps restore crispiness after cooling.
